Chocolate Chip Cheesecake with Chocolate Topping

A Slice of Chocolate Chip Cheesecake
Beatriz Da Costa / Getty Images
Ratings (5)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 16 Servings
Nutritional Guidelines (per serving)
322 Calories
25g Fat
20g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a delicious chocolate chip cheesecake with a chocolate wafer cookie crumb crust and chocolate glaze topping. 

The cheesecake is baked in a chocolate cookie crumb crust and extra chocolate chips and cream make up a delicious ganache.


  • 1 1/4 cups chocolate wafer cookie crumbs
  • 1/3 cup melted butter or margarine
  • 24 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cups miniature semisweet chocolate chips, divided
  • 1/2 cup whipping cream

Steps to Make It

Heat the oven to 350 F (180 C/Gas Mark 4).

Combine chocolate cookie crumbs and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan. Bake 5 minutes.

Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Stir the vanilla and 2/3 cup of the chocolate chips into the batter.

Pour mixture into crust. Bake for 40 minutes; turn oven off and leave oven door ajar.

Leave cheesecake in the oven for 30 minutes.

Remove the cheesecake from oven and let it cool on a wire rack.

Cover cheesecake and place it in the refrigerator. Chill the cheesecake for chill 8 hours.

Melt the remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Chill thoroughly.

Serves 10 to 12.

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